Executive Sous Chef

Job Description

Job Description

Sweetwaters a modern, seafood-forward, waterfront restaurant is opening in Fort Lauderdale, built around polished service, exceptional ingredients, and a high-level of hospitality .

We are assembling the founding leadership team that will set the culture, the standards, and the guest experience from day one.

This is an opportunity to help create a restaurant that feels refined without being formal, elevated without being pretentious, and deeply hospitality-driven at every level.

We are seeking an Executive Sous Chef who is ready to lead at scale - someone who can orchestrate excellence while continuing to elevate and evolve a menu that is bold, seasonally driven, and unforgettable.

Competitive Benefits:

Why Sweetwaters

• Competitive compensation package
• Comprehensive benefits package
• The opportunity to lead and set the standard for a new restaurant
• Visibility within Specialty Restaurants Corporation , a respected, privately held restaurant group with iconic properties
• Real opportunity for career progression within a growing organization

Pay: $ / year

Key Responsibilities:

• Assist the Executive Chef in leading daily kitchen operations, ensuring high-quality food production and presentation.
• Develop and execute creative, seasonal menus that align with our culinary standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance management.
• Ensure compliance with food safety regulations, hygiene standards, and proper kitchen organization.
• Monitor food costs, labor expenses, and inventory levels to maximize profitability.
• Collaborate with the Executive Chef and management team on special events, catering, and VIP services.
• Maintain a positive and motivating kitchen environment that fosters teamwork and growth.

Qualifications :

• Minimum 5 years of experience in a high-volume, fine-dining kitchen, with at least 2 years in a Sous Chef or similar leadership role.
• Strong knowledge of contemporary culinary techniques and upscale menu development.
• Exceptional leadership and communication skills, with the ability to mentor and inspire a diverse team.
• Proven experience in managing food costs, labor control, and kitchen efficiency.
• Culinary degree or relevant professional certification preferred.
• Ability to thrive in a fast-paced, dynamic kitchen environment.

• Detailed oriented with a strong emphasis on accuracy and time management.
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations.
• PC literate with a working knowledge of general systems
• Seafood and sushi experience needed.

Physical Demands:

• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law.